[AT] OT- Grits in Sweden

[Cecil Monson]

> Hmmm pickled herrings...  that could be almost anything. If you mean 

a herring dish that comes from here and want me to say something about

it please tell me and you will get a ramble back.
> 
> /Mattias


	Most of our pickled herring seem to come from the Scandinavian
countries, Mattias. It is herring, cut into chunks, and pickled in 
spices and vinegar as you would cucumbers. Here it is generally packed
in small glass jars for sale in stores. I've also seen it packed in
small barrels in the past. As a kid in Minnesota in an area with mostly
farmers of Norwegian descent, most stores carried herring - either
pickled, smoked, or smoked and heavily salted and dried. Most good meat
markets carry pickled herring - either in a pickled brine or sour cream
- year around here. Sometimes we see brat herring also but almost never
the good old fashioned dried, heavily salted and smoked kind that I used
to like so much.

Cecil